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LEVEL PRESS
• SAN FRANCISCO •
 © Copyright 1974

Level Press, Inc.

LEVEL PRESS, INC.

700 DIAMOND
SAN FRANCISCO 94114
 & Cont&nts
. * Page
MOROCCAN MAJOON.. 1
AN APHRODISIAC.. 3
TEA. 5
SESAME BALLS.. 5
HARD CANDY. 6
HASHISH HARRERA. 7
THE WHITE COOKY. 11
BLACK SABBATH SALVE. 13
NEBUCHADNEZZAR'S DREAM. 13
SEED FRITTERS. 14
FAROUK’3 DICK. 14
BETEL NUT MALTED. 15
HASH BROWNIES. 15
CHRISTMAS PUDDING. 16
FUDGE. 16
SOME INDIAN RECIPES. 17
BHANG. 18
BHANG SHERBET. 18
THE SACRED GHEE. 19
THE ANTIDOTE.. 19
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 MOROCCAN MAJOON

Place a half cup or so of clean kif in a dry,

heavy iron skillet over a slow fire. Toast to
a golden brown, turning constantly with a knife
so it doesn't burn. Pound the kif to a fine
powder with a mortar and pestle. Add:

1 cup finely chopped dates

1/2 cup raisins
1/2 cup each ground almonds and walnuts
1 cup chopped figs
1 tsp, freshly ground ginger
1 tsp. cinnamon
1 whole freshly grated nutmeg
1 Tbs. ground anise seed
1/2 cup honey

Mix all ingredients and cook together with about

half a cup of water until the fruits have soften¬
ed and blended together, then let the water evap¬
orate. Melt 2 Tbs. butter in a skillet over a
low flame. Add the mixture and stir for five
minutes. Taste. If the majoon is not sweet
enough add more honey and heat again. Let cool.
Stir in 1/4 cup orange flower water. Store in
an airtight container. A heaping Tbs. per person
should be enough. Serve with hot mint tea.

For variety, the majoon can be enclosed in this

pastry:

1
 4 cups sifted flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup softened butter
4 eggs
1 cup honey

Sift the flour, salt and baking powder into a

bowl. Make a well in the center and place but¬
ter, eggs and honey in it. Work together with
the hands to form a dough. Roll out and cut in¬
to 4 inch squares. Place a heaping Tbs. of
majoon on each and fold into a triangle, sealing
the edges. Bake in a 350 oven for 20 minutes or
until browned. Makes about 3 dozen. This pastry
can also be filled with the following filling,
in order to make a kind of Hashish Hamantashen:

2 cups prune butter

1/8 ounce powdered hashish
1/2 cup ground almonds
1 Tbs. grated lemon rind
1 Tbs. lemon juice
1/4 tsp. cinnamon

Mix together very carefully.

2
 #-
** ,
$

AN APHRODISIAC
1
1 Tbs. fragrant unground mace

I 2
1
1
cantharides beetles
rounded tsp. fresh red saffron
tsp. Grains of Paradise
*

Impound these ingredients in a brass mortar, Ajt

then mix with a pint of water. Bring to A
a boil, then lower the flame and let sim¬
mer for half an hour. Bring to a boil Wj

V: again and reduce to 1/4 cup liquid.

Strain this and add to Majoon.
careful to mix the liquid evenly
throughout.
Be

Never exceed 2 can- Jh/

<Sh
*

tharides, as this could be dan- jyv

' gerous. This Aphrodisiac is
all right for two if the /«
liquid is mixed with,
^ for example, a large ^
amount of curried
v rice.
\
A. % ^

3
Small amounts of water extract made by boiling
the leaves, blossoms or seed pods of datura
stramonium might be mixed with the basic Majoon,
or even the White Cooky recipe. Then the effect
would be to make the victim suggestible to what¬
ever is desired. The grated skin of a dried
desert lizard can be used instead of canthar-
ides beetles. Extract of mandrake root and
opium also open the mind and relax the body.

4
 TEA

Tie a Tbs. or so of uncleaned grass in a piece

of muslin or cheesecloth. Put some water on to
boil for tea. Add the grass tied up in the
cloth bag and when it comes to a boil, pour
both water and bag into a teapot containing pre¬
ferably mint or some kind of green tea. Let
steep for at least five minutes, add plenty of
sugar and serve. Tea can also be made from
freshly picked grass.

SESAME BALLS

Toast 1/4 ounce of grass until slightly golden

and dry in an iron skillet. Be careful not to
burn it. Pulverize in a mortar or with your
fingers. Mix with*

3 oz. ground roasted sesame seeds

3 Tbs. ground almonds
1/4 cup good honey
1/4 tsp. each cinnamon, nutmeg, Grains
of Paradise
1/2 tsp. strong ground ginger
a dash of rose or orange flower water

Stir in the skillet over a low flame with 1 Tbs.

salt butter until thoroughly heated. Let cool.
Form into balls the size of a walnut and roll in
whole roasted sesame seeds. Eat it with a friend.

5
 HARD CANDY

Powder l/4 cup of grass with a mortar and pestle.

Add water little by little to form a full cup of
smooth liquid. Strain through a cloth and mix
with? 4 cups of sugar and 2 cups light corn
syrup. In a large heavy pot cook to 310° F. (use
a candy thermometer). Remove from the stove,
let stand for a few minutes, and stir in a lit¬
tle mint flavoring, if desired. Pour onto a
cool, oiled piece of marble. When it cools
slightly, make lines with a knife to form squares.
Looser! the bottom of the candy with the knife.
When it's cold and hard, break: into squares.
This candy will be green and not very tasty.
Other coloring may be added with vegetable dyes,
as is done in Andalucia.

6
 HASHISH HARRERA

Harreara is a Moroccan soup traditionally served

to break the fast of Ramadan. My maid once mis¬
took some brown powder in the mortar for ground
pepper, and tossed it into the soup. This re¬
cipe is the result of that accident.

Chop an onion very fine with a small bunch of

green coriander (or parsley if coriander is not
available), a parsnip, and a few celery tops.
Cover the bottom of a big pot with 1/4 inch good
olive oil. Optional? add a little meat, diced
small, chicken parts (gizzards, heart, liver).
Leave the vegetables and meat to simmer in the
oil for about 1/4 hour, watching that it does
not burn. Add a pint and a half water, and sim¬
mer until the meat is tender. Add 3 Tbs. canned
tomato paste, and half a cup canned cooked chick
peas. Add 2 ounces fine vermicelli. Mix two
ounces flour or fine semolina with a cup of wa¬
ter to make a smooth, thin paste; pour in, stir¬
ring all the while. Add a Tbs. paprika, a tsp.
turmeric, salt and pepper, and 1 tsp. powdered
hashish. Boil for ten minutes longer, stirring
occasionally. Remove from the fire and immedi¬
ately pour in 2 beaten eggs. Stir, and serve at
once. Put a half tsp. smin (rancid butter) and
a pinch of cinnamon in each bowl. Serve with
lemon wedges.

7
10
 THE WHITE COOKY

This is a recipe for the famous White Cooky of

Marrakesh. The secret method for extracting the
essence of kif into butter is also known in India,
where the extract is called the Sacred Ghee, If
it is made carefully, the cooky will be odorless,
tasteless and innocent looking.

Bring to a boil a very large pot of water and a

pound of butter. Add 1/4 to 1/2 pound of kif on
the stalk (not too dry). Leave to simmer over a
low flame for at least 6 hours, stirring occas¬
ionally and being careful not to let the water
boil away. Add more water if necessary. Strain
the hot mixture into an even larger pot. Pour
boiling water over the stalks several times to
remove any butter still clinging to them and
strain again. Discard the kif. Let the liquid
stand until cold (refrigerate) and skim off the
butter which will have solidified on top. Dis¬
card the water. Reheat the butter and strain
through a fine strainer. Leave the butter to
cool and solidify. The extract is now ready to
use in the following recipe:

cream together: 1 cup of soft butter extract

3/4 cup sugar
then beat in: 1 egg
stir in: 3 tsp. vanilla or almond
extract
sift together: 3 cups sifted flour
3/4 tsp. baking powder

11
Make the dough and chill until firm. Roll it
out thin on a floured board. Cut into small
circles with a juice glass. Press half an al¬
mond into each cooky and bake about 7 minutes in
a hot oven (or until lightly browned). One half
to a whole cooky will be more than enough. This
recipe can also be made with seeds and stalks
when nothing else is available, but the cookies
will be much milder.

12
 BLACK SABBATH SALVE

100 grams human fat (use chicken fat)

40 " hashish
50 " hyoscyamus (henbane)
20 " belladonna
260 " Indian hemp
50 " garlic
30 " sunflower seeds
60 " calamus
250 " opium poppy flowers
100 " wheat

Mix everything together, dry out in the sun,

then reduce to a fine powder. Store in an air¬
tight container. To use, rub on the solar plex¬
us, base of the throat, arms and knee joints,
soles and palms. This is enough for a very
large gathering. DO NOT EAT IT. After the cer¬
emony, wash off the salve and anoint the body
with vaseline.

NEBUCHADNEZZAR'S DREAM

Toast whole stalks of grass over an open fire in

the country. Salt, dip in honey, and eat it off
the stalk. This is the way they do it in the
Rif mountains.

13
 SEED FRITTERS

For a weird breakfast, lightly toast 1/4 cup

seeds in a heavy iron skillet, then add them to
this batters

1 cup packaged buchwheat pancake mix

1 egg
1 1/4 cup milk
1 Tbs, melted butter

Stir together until smooth. Heat the skillet,

add a little butter, then pour in some batter.
Turn the fritter when it starts to look done
around the edges. Repeat until all the batter
is used. Serve with maple syrup or honey.
Enough for three people, it's a good way to start
the day. If you don't like crunchy food, use
ground up seeds.

FAROUK’S DICK

Fry six 2 inch baby bananas from a Puerto Rican

grocery in a little butter along, with 6 slices
of bacon. Mix a teaspoonful of powdered hashish
and 2 Tbs. brown sugar. Wrap each fried banana
with a slice of bacon and serve sprinkled with
the hash and brown sugar mixture. Serves two.

14
 BETEL NUT MALTED

Put 3 or 4 betel nuts, a half Tbs. of grass,

half a banana, a heaping Tbs. malted milk, a few
spoonfuls of sugar and 8 oz. of milk in a Waring
blender. Leave on high speed for a couple of
minutes. Strain. Serve in small glasses. A
stimulating drink which can be made very well
without the grass.

HASH BROWNIES

Hashish and chocolate are a fine combination.

Pulverize 5 grams of top quality hash.
Melt over hot water:
2 oz. unsweetened chocolate
1/3 cup butter
Add the hash. Beat in:
1 cup sugar
2 eggs
Sift together and stir in:
3/4 cup cake flour
1/2 tsp. baking powder
1/2 tsp. salt
Mix in:
1/2 cup chopped walnuts
Bake for 30 minutes in an 8 inch square greased
pan. When cool, spread with chocolate icing and
top with half walnuts. Cut into tiny squares.
Nibble with caution.

15
 CHRISTMAS PUDDING

Combine the following ingredients*

1 cup clean, powdered kif

1 cup grated raw carrots
1 cup grated raw potatoes
I cup raisins
1 beaten egg
1 tsp. baking soda
1/2 tsp* salt
1 cup brown sugar
1 cup flour
1/2 tsp. cinnamon
1/2 tsp. cloves
1 rounded Tbs. butter

Steam for 3 hours in a mold. Top with candied

cherries.

FUDGE

Lightly toast half a cup of grass (more or less)

in a heavy iron skillet. Be careful not to burn
it. Powder it, and cook with any recipe for
chocolate nut fudge (which is not included in
this book because it is such a long, complicated
operation), but replace the nuts with an equal
quantity of shredded candied orange peel.

16
 SOME INDIAN RECIPES

Take 2 quarts of milk, put into it 2 pounds Ganja

leaves and boil till the liquid is reduced to
3 pounds. Take out the leaves and coagulate the
milk by adding a little sour milk. Next day,
churn it and separate the butter, adding 3 drams
of sugar candy, and boil it until it forms an
electuary. Note? 16 drams = 1 ounce.

Fry hemp leaves in butter, strain, and drink the

liquid mixed with sugar. Or boil the residual
butter with sugar until it becomes thick enough
to harden when it cools.

6 pounds of grass are added to 4 pounds of clar¬

ified butter and 70 pounds of sugar. The grass
is first soaked for a night in water and next day
the water is drained off. The butter is then
melted in a pan, and the grass is mixed with it.
Water is then added, and the mixture is boiled
until the grass becomes soft, when it is strained
and pounded into a paste. This is then boiled
with the sugar. It is allowed to harden by dry¬
ing and cut into small pieces. Two 1 inch squares
are enough for an ordinary person.

17
 BHANG

Grind some grass very fine with a mortar and pes

tie. Add water little by little until it forms
a smooth green liquid paste. Strain through a
cloth, mix the liquid with milk and sugar and
drink it. This is the traditional Indian formu¬
la, Other variations ares

Mix the grass with peppercorns, grind, add water

strain, mix with water and sugar. Or, pound
some hemp leaves with equal amounts of black pep
per, cloves, nutmeg and mace. This is mixed
with a little water, then strained and stirred
into 8 onces water, milk, watermelon juice, or
cucumber seed juice. Bhang is often drunk with¬
out the spices, which are believed to make it
more intoxicating.

BHANG SHERBET

Make half a cup of Bhang liquid as described in

the recipe above, using 1/4 ounce grass, but use
half rose or orange flower water and half plain
water for the paste. Dissolve 1 1/4 cups sugar
in 2 cups milk. Add the half cup Bhang and the
grated rind of one lemon. Beat a half cup of
heavy cream until thick and fold in. Pour into
freezing trays and freeze to a firm mush. Then
beat until light and fluffy. Freeze until firm,
then decorate with fresh rose leaves or petals.

18
 THE SACRED GHEE, or Bhang Butter

This is made by boiling grass in fresh, whole,

(not homogenized) milk, then skimming off the
cream and turning it into butter. This butter
was used as an anaesthetic in Incia. It can al¬
so be made by boiling grass in a mixture of milk
and butter for several hours, straining the mix¬
ture, and after it has cooled, taking the butter
off the top. (More complete directions for this
porcess in the White Cooky recipe.)

THE ANTIDOTE

To counteract any unpleasant side effects result¬

ing from overindulgence, such as severe paranoia,
cold fresh lemonade with plenty of sugar is sug¬
gested, Also any form of vitamin C, and bed rest
with warm blankets until the feeling abates. Hot
drinks increase the effects of hashish and make
the onset of the high more rapid. Heavy food
slows it down. The liquid drinks (Bhang or kif
Tea) work faster, while the solids may take well
over an hour. 'The effects last for from several
hours to two days.

19
 Only <z /bol soeks iJie^
ol&cjc Smoke, -wTten TTie- yackdls
Sri' m & mncr.

SdX koJiTne^f'

20
The authorized reprint 6f the classic
\inderg round cookbook originally pub¬
lished in Morocco in 1966. o

MOROCCAN MAJOON i
An aphrodisiac 3
Tea 5
Hashish Harrera 7
Nebuchadnezzar’s Dream 13 *
Farouk’s Dick 14
Hash Brownies 15
Bhang 18 >
The Sacred Ghee 19
The Antidote 19

"This is a recipe for the famous White

Cooky of Marrakesh. The secret rdethod
of extracting the essence of' kif int o butte r
is also known in India, where the extract
is called the Sacred Ghee. If it is made
carefully, the cooky will be odorless,
tasteless and innocent looking. "